Sustainable Extraction Technology of Fruit and Vegetable Residues as Novel Food Ingredients.

IF 5.1 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Foods Pub Date : 2025-01-20 DOI:10.3390/foods14020331
Shiqi Zheng, Zhoumei Huang, Li Dong, Daotong Li, Xiaosong Hu, Fang Chen, Chen Ma
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Abstract

Background: Fruit and vegetable waste (FVW) is a global waste issue with environmental impacts. It contains valuable compounds such as polysaccharides, polyphenols, proteins, vitamins, pigments, and fatty acids, which can be extracted for food applications. This study aims to review sustainable extraction methods for FVW and its potential in the food industry.

Methods: This paper provides an overview of the sources and sustainable methods of high value-added compounds extracted from FVW. Sustainable techniques, including supercritical fluid extraction and ultrasound-assisted extraction, are compared with traditional methods, for their efficiency in extracting high-value compounds from FVW while minimizing environmental impact.

Discussions: Sustainable extraction of FVW compounds is sustainable and beneficial for novel food ingredients. However, challenges in scalability and cost need to be addressed for wider adoption in the food sector.

Conclusions: Sustainable extraction techniques effectively extract phytochemicals from FVW, preserving bioactivity and reducing environmental load. These methods show promise for sustainable food ingredient development.

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新型食品原料果蔬残余物可持续提取技术
背景:果蔬垃圾(FVW)是一个具有环境影响的全球性垃圾问题。它含有有价值的化合物,如多糖、多酚、蛋白质、维生素、色素和脂肪酸,可以提取用于食品应用。本研究的目的是回顾可持续提取方法的FVW及其在食品工业中的潜力。方法:综述了从枸杞中提取高附加值化合物的来源和可持续发展方法。包括超临界流体萃取和超声波辅助萃取在内的可持续技术,在从FVW中提取高价值化合物的效率方面与传统方法进行了比较,同时最大限度地减少了对环境的影响。讨论:FVW化合物的可持续提取是可持续的,有利于新型食品配料。然而,为了在食品行业得到更广泛的应用,需要解决可扩展性和成本方面的挑战。结论:可持续提取技术可有效提取植物化学成分,保持植物活性,减少环境负荷。这些方法显示了可持续食品配料开发的前景。
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来源期刊
Foods
Foods Immunology and Microbiology-Microbiology
CiteScore
7.40
自引率
15.40%
发文量
3516
审稿时长
15.83 days
期刊介绍: Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: Ÿ manuscripts regarding research proposals and research ideas will be particularly welcomed Ÿ electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material Ÿ we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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